Pengaruh Penambahan Rumput Laut Eucheuma cottonii Merah Terhadap Beberapa Komponen Mutu Stick Mocaf (Modified Cassava Flour)

Amirudin

C1C008013

Baiq Rien Handayani dan Wiharyani Werdiningsih

ABSTRACT

The objective of this research was to determine the addition effect of red algae (Eucheuma cottonii)on the quality components of mocaf stick. The parameters observed were chemical parameters (moisture content, ash content, and protein content), and organoleptic parameters (color, flavor, and texture by doing scoring and hedonic tests). The method used in this research was experimental method with Completely Randomized Design for chemical parameters and Randomized Complete Blocks design for organoleptic parameters, using single factor with three replications. The treatment consisted of MR 1 (90%:10%), MR II (85%:15%), MR III (80%:20%), MR IV (75%:25%), MR V (70%:30%) and MR VI (65%:35%). The data was calculated using Co-stat software with a 5% significance level. For further test, Honestly Significance Difference for chemical parameters and Duncan’s Multiple Range Test for organoleptic parameters were used.

The additions of red algae gave a non significance difference to the water content, ash content, and protein content. However, it significantly affect to the organoleptic parameters.The addition of  25% red algae showed the best result in the quality components of mocaf stick with the water content of 2,27%, ash content of 0,95%, protein content of 1,31%, yellowish color and acceptable texture. This also made the texture of raw stick more elastic and easier for frying process.

Keywords: mocaf flour, red algae, seaweed, mocaf stick

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